Cheese and Broccoli Soup – Quick and Tasty in 20 Minutes [No-Fail Tips]

Creamy, cozy, weeknight-easy soup with melty cheddar and tender broccoli. Simple ingredients, clear steps, plus pro tips to nail it tonight. Save and share.

When you crave something creamy, green, and comforting, this stovetop classic delivers. It’s velvety without feeling heavy, big on broccoli flavor, and built with simple ingredients you probably have right now. The result is a silky bowl that’s perfect for a quick lunch or a no-fuss dinner with crusty bread on the side.

Why You’ll Love It

• Fast and fuss-free. From chopping to ladling in about half an hour.
• Creamy and cozy. Silky texture with real cheddar for deep, savory flavor.
• Weeknight-friendly. Uses pantry staples and one pot for easy cleanup.
• Budget-minded. A big pot feeds four without pricey ingredients.
• Family-approved. Mild, cheesy, vegetable-packed, and easy to customize.
• Reliable technique. A quick roux plus gentle heat means a smooth finish.

Ingredients

• Butter: Adds richness and helps the roux bloom.
• Onion: Sweetens the base and rounds out the flavor.
• Garlic (optional): One or two cloves for extra aroma.
• All-purpose flour: Thickens the soup without heaviness.
• Low-sodium stock: Chicken or vegetable; keeps things savory but adjustable.
• Broccoli florets: Fresh or frozen; small pieces cook quickly and blend smoothly.
• Milk or half-and-half: For body and creaminess without needing heavy cream.
• Sharp cheddar: Freshly shredded melts best and gives bold cheesy bite.
• Ground mustard or Dijon (optional): A small pinch brightens the cheese flavor.
• Ground nutmeg (optional): Just a whisper to warm the dairy notes.
• Kosher salt and black pepper: Season to taste.
• Red pepper flakes (optional): For gentle heat.
• Lemon juice (optional): A squeeze at the end perks up the finish.

Tip: Shred your own cheese. Pre-shredded blends often contain anti-caking agents that can make the soup grainy. A box grater and a block of sharp cheddar are your friends here.

Step-by-Step Instructions

1. Prep the produce. Chop the onion finely so it softens fast. Cut broccoli into small bite-size florets. If using stems, peel the tough outer layer and dice the tender core for extra flavor and less waste.
2. Make the base. Melt butter in a medium Dutch oven or soup pot over medium heat. Add onion with a pinch of salt and cook, stirring, until translucent and sweet, 3 to 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Build the roux. Sprinkle in flour. Stir constantly for 60 to 90 seconds. You want a blond roux with a nutty aroma, not color. This quick step prevents a raw flour taste later.
4. Whisk in stock. Slowly add the stock while whisking to remove lumps. Bring to a gentle simmer. The soup should thicken slightly as bubbles break the surface.
5. Add broccoli. Stir in the florets (and tender stems, if using). Simmer until bright green and fork-tender, about 6 to 8 minutes. Avoid a hard boil, which can dull color and taste.
6. Adjust the texture. For a silkier soup, blend about half with an immersion blender directly in the pot, leaving some pieces intact for contrast. No immersion blender? Carefully ladle a few cups into a stand blender, vent the lid, cover with a towel, and blend until smooth. Return it to the pot.
7. Enrich with dairy. Reduce heat to low. Stir in milk or half-and-half. Keep it below a simmer to protect the dairy from curdling. Season with a small pinch of nutmeg and mustard, if you like.
8. Melt the cheese off heat. Turn off the burner. Add the cheddar in small handfuls, stirring in between until completely melted and glossy. Gentle heat keeps the cheese smooth.
9. Taste and season. Add salt and pepper to your liking. A squeeze of lemon can brighten the richness. If you want a touch of heat, finish with a pinch of red pepper flakes.
10. Serve. Ladle into warm bowls. Top with extra cheese, a crack of pepper, and a drizzle of good olive oil. Pair with a green salad or warm bread.

Want more lightning-fast comfort food? Browse Easy Weeknight Dinners, explore Budget Meals, and try cozy picks from One-Pan Recipes.

Expert Tips

• Shred cheese fresh. It melts cleaner and tastes sharper. Aim for a medium grate so it melts quickly.
• Mind the heat. Dairy and cheese prefer gentle warmth. Keep the pot on low when you add them.
• Balance thickness. If it’s too thick, whisk in warm stock or milk a splash at a time. Too thin? Simmer briefly, or dissolve 1 teaspoon cornstarch in 2 teaspoons cold milk and stir in while steaming, not boiling.
• Season in layers. Salt the onions, taste after blending, and finish after the cheese. Cheddar adds salt, so go slow.
• Use an immersion blender safely. Keep the head submerged to avoid splatters. If using a stand blender, vent the lid and cover with a towel.
• Choose the right pot. A heavy-bottomed pot keeps the heat even and prevents scorching.
• Cheese science. Higher moisture cheeses melt smoother. For best results, use sharp or medium cheddar, not extra-aged. For more on meltability, see this guide from Serious Eats: Cheese Melting Tips.

Storage

• Fridge: Cool completely, then store in airtight containers for up to 4 days. The flavor deepens by day two.
• Reheat: Warm gently over low heat, stirring often. Do not boil. If it thickens in the fridge, loosen with a splash of milk or stock.
• Freezer: Cheese-based soups can separate once frozen. If you plan to freeze, cook the soup through Step 5, cool, and freeze up to 2 months. Reheat, then add dairy and cheese fresh for best texture.
• Food safety: Aim to chill leftovers within 2 hours. For general guidance, see USDA recommendations: Leftovers and Food Safety.

Variations

• Extra veg: Add diced carrots and celery with the onion for a classic mirepoix twist.
• Smoky crunch: Crisp bacon or pancetta, crumble, and sprinkle on top.
• Potato boost: Add 1 diced Yukon Gold potato with the broccoli for a heartier spoonful.
• Gluten-free: Swap the roux for a cornstarch slurry. Whisk 1 tablespoon cornstarch with 2 tablespoons cold milk, stir in at the end of simmering, and heat until lightly thickened.
• Lighter dairy: Use 2% milk instead of half-and-half. For a lighter feel with body, blend in a little cooked cauliflower.
• Spicy edge: Stir in a pinch of cayenne or top with chili crisp before serving.
• Deluxe cheese blend: Mix cheddar with a splash of grated Gruyère or Monterey Jack for extra melt and depth.
• Herb finish: A shower of chives or parsley right before serving keeps it bright.

FAQ

• Can I use frozen broccoli? Yes. Add it straight from the freezer in Step 5. Cook just until tender to keep the color vivid.
• How do I prevent grainy texture? Keep the heat low when adding cheese, use freshly shredded cheese, and avoid boiling after dairy goes in.
• Can I make it vegetarian? Absolutely. Use vegetable stock and skip any meat garnishes.
• What cheese works best? Sharp or medium cheddar. Extra-aged cheddar can be drier and may not melt as smoothly. A small amount of American cheese can help emulsify if needed.
• No flour on hand? Thicken with a cornstarch slurry or blend more of the broccoli base for body.
• Make-ahead tips? Cook through Step 5, cool, and refrigerate up to 2 days. Reheat gently, then add the dairy and cheese before serving.
• How can I add protein? Stir in shredded rotisserie chicken at the end, or top with toasted pepitas for a crunchy, plant-based boost.
• What sides go well? Warm baguette, a crisp green salad, or baked potatoes make it a complete meal.

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